Lilac: "If you want to smell in the bones, you have to put lilacs", which shows the extremely fragrant characteristics of lilacs. However, its fragrance is too strong, and the dosage should not be too large. You only need to put a little bit to achieve the effect, which belongs to the least amount of all spices. "Amomum villosum and Amomum tsaoko" and "Amomum villosum and dried tangerine peel" correspond to each other, and there is a wonderful dependence and restriction relationship, which often appears together.

Both Amomum tsao-ko and Amomum tsao-ko have spicy taste, and their effects are basically the same. Both of them can arouse appetite, which is in tune with the delicious and fragrant taste of pork, and the consumption is large when stewing pork. But the flavor difference between chicken and pork is quite big. Too much will mask the faint smell of chicken, so you can't use more. In addition, the taste of Amomum villosum is stronger and more exciting than Amomum villosum. In the "chicken feed packages" I collected, they are basically matched with less Amomum and more Amomum, and the ratio of the two is usually 1∶2.

Amomum villosum and Chenpi Amomum villosum have outstanding grassroots fragrance, and are often used together with oily pork to help them produce meat flavor. Don't put too much in the roast chicken. In addition, the back of Amomum villosum is slightly bitter, and the fruit aroma of Chenpi can neutralize this bitter taste, so the two often appear together. The aroma of Amomum villosum is stronger than that of Chenpi, and the ratio of them is usually 1∶2.

Dried tangerine peel has many functions: First, it neutralizes the taste of meat. Amomum villosum, Amomum tsaoko and Amomum villosum in the marinated soup all have the function of enriching the flavor of chicken, but the meat taste is too heavy, which makes people feel disgusting, so a proper amount of dried tangerine peel is added to soften the taste. Secondly, the fruity taste of dried tangerine peel can remove fishy smell and enhance the freshness of chicken. Third, dried tangerine peel can weaken the pungent smell of cloves. Through the analysis of the characteristics of spices, I ranked the dosage of eight spices: cinnamon, galangal and angelica dahurica were the most, followed by tangerine peel and Amomum tsaoko, Amomum villosum and cardamom, and clove was the least.